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Crab Manor Hotel Recipes

Crab & Lobster King Scallops, Avocado Salsa & Parma Ham

For the Avocado Salsa

1 ripe avocado

½ red onion

1 clove of garlic (pureed)

1 tomato

Handful of coriander

Handful of basil

1 lemon zest and juice

1 red chilli (deseeded)

Olive oil

Salt & pepper


Scallops and Parma Ham 

3 large king scallops

3 slices of Parma ham

100ml balsamic vinegar

50g sugar

Chervil & fresh salad to garnish



Start by preheating your oven to 170c and bake your Parma ham for 50-60 mins until crisp.

Reduce 100ml of balsamic vinegar, with 50g of sugar by half, set aside and allow to reach room temperature.

Use a medium or large cook's knife to cut the avocado in half, rolling the avocado so you cut around the stone. Twist the two halves to separate.

Use a teaspoon to remove the stone from the centre of the avocado.

Use a dessert spoon to scoop the whole avocado flesh out from the shell. Then finely dice.

Add the diced avocado to a mixing bowl.

Finely dice the red onion and garlic puree then add it to the mixing bowl.

De-seed your chilli, start by cutting it in half lengthways. On your chopping board, hold the stalk end steady and use a teaspoon to scrape out the seeds and white pith, score each half into thin strips lengthways from the stalk down, and then chop across into small pieces. Finally add to the mixing bowl. Chop all the herbs, zest and juice the lemon.

Next to concasse your tomato:

1.With a paring knife, score the tomatoes with an X at the opposite end to where the stern was once attached.

2.Immerse tomatoes in boiling water for 10 seconds or until they start to blister.

3.Plunge them into iced water immediately until cold.

4.Peel off the skin and cut in half cross-ways.

5.Hold the tomato halves cut side down and squeeze to rid them of their seeds and water.


Finally with everything in the mixing bowl, lightly season and use a touch of olive oil to bind. Use the fork to gently mash. Now set aside your avocado salsa.

For the king scallops remove the row, so you’re just left with the white fleshy meat.Heat a 10- or 12-inch nonstick skillet over medium-high heat for 1 to 2 minutes. Add olive oil, and heat until quite hot. Pat the scallops dry once more and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2 to 4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2 to 4 minutes.

To make a one-spoon quenelle, you need a cup of very hot water, a spoon (whose bowl will determine the size of the quenelle). Dip the spoon in the water so it’s hot.  Hold the spoon with the rounded bottom up, place the far edge of the spoon into the avocado mixture, with the near edge close to the surface but not touching, and drag the spoon toward you.  The mixture you’re scraping should curl with the shape of the spoon.  As you drag, twist your wrist up until the quenelle folds over itself into an egg shape.  For the best shape, drag only once through the mixture. Place three even quenelle around the plate. Place your scallop’s in-between, and the Parma ham coming out from the avocado.

Dot your balsamic reduction and olive oil around the plate.

To finish off garnish with fresh chervil over the scallops and a mixed leaf in the centre of the plate.